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Traditional Lamb Stew Recipe
Traditional Lamb Stew Recipe photo by Taste of Home

Traditional Lamb Stew Recipe

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From Fort Collins, Colorado, Margery Richmond writes, "This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it."
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4 servings


  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme


  1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
Originally published as Traditional Lamb Stew in Taste of Home April/May 2004, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 6, 2015

"Delicious but I did make one simple change, I deglazed the pot with some red wine before adding potatoes and broth. I also added parsnips and mushrooms as I had them in the house and they needed to be eaten."

Reviewed Apr. 3, 2014

"Best lamb stew I have ever had."

Reviewed Nov. 2, 2013

"Absolutely wonderful recipe. So very delicious. Fresh herbs at the last minute. Does not require white wine which I never have on hand."

Reviewed Oct. 23, 2013

"Added cream to give more gravy to the stew and also fresh rosemary"

Reviewed Nov. 23, 2012

"This is the best Lamb stew I have every had.

I have made it over and over. I have passed this on to family who say they don't care for Lamb, but love this!"

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